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Roasted Butternut Squash Risotto

fall

Roasted Butternut Squash Risotto

Creamy risotto with roasted butternut squash, Parmesan, and a touch of nutmeg. Perfect for fall.

Prep

20 min

Cook

40 min

Total

60 min

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Ingredients

Serves4
  • 1 countButternut Squashpeeled, cubed, and roasted
  • 1 1/2 cupArborio Rice
  • 1 countOnionfinely chopped
  • 4 cupVegetable Brothheated
  • 1 cupParmesan Cheesegrated
  • 2 tbspButter
  • 1/4 tspNutmegfreshly grated
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Cooking Instructions

  1. 1

    Roast the Squash

    Preheat the oven to 400°F. Toss the squash with olive oil, salt, and pepper, then roast for 25-30 minutes until tender.
  2. 2

    Sauté the Onion

    In a large pot, sauté the onion in butter until soft.
  3. 3

    Cook the Risotto

    Add the rice and cook for 1-2 minutes, stirring. Gradually add warm broth, one ladleful at a time, stirring until absorbed.
  4. 4

    Finish and Serve

    Once the risotto is creamy and cooked, stir in the roasted squash, Parmesan, and nutmeg. Serve immediately.

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